Name: Kiev cake
Prep time: 8 h
Cook time: 8 h
Yield: 0
Ingredients: Peanut - 150 gram; Sugar - 1 Art.; Vanilla sugar - 1 pack; Flour - 45 gram; Chicken Egg Protein - 4 PC.; Egg yolk - 4 PC.; Sugar - 200 gram; Vanilla sugar - 1 pack; Milk - 0.5 Art.; Butter - 200 gram; Cognac - 1.5 Tsp; Cocoa - 1 tbsp; Walnuts - for sprinkling

Recipe information

Cooking:

8 hour

Servings per container:

Source:

More details

Ingredients for - Kiev cake

Dough

1. Peanut 150 gram

2. Sugar 1 Art.

3. Vanilla sugar 1 pack

4. Flour 45 gram

5. Chicken Egg Protein 4 PC.

Cream

1. Egg yolk 4 PC.

2. Sugar 200 gram

3. Vanilla sugar 1 pack

4. Milk 0.5 Art.

5. Butter 200 gram

6. Cognac 1.5 Tsp

7. Cocoa 1 tbsp

8. Walnuts for sprinkling

How to cook deliciously - Kiev cake

1. Stage

First make the dough. Grind the nuts in a blender until large crumbs.

2. Stage

Mix flour with sugar 3/4 tbsp. and vanilla sugar. Pour nuts.

3. Stage

Beat the whites with the rest of the sugar in a strong foam.

4. Stage

Pour flour with nuts into the squirrels and mix gently. Divide the dough into two parts and bake in a parchment-covered form at 160 degrees for 60-90 minutes. So that the cakes are not burnt, you can slightly open the oven doors. For cakes, it is better to take a shape of 21-22 cm.

1. Stage. Kiev cake: Pour flour with nuts into the squirrels and mix gently. Divide the dough into two parts and bake in a parchment-covered form at 160 degrees for 60-90 minutes. So that the cakes are not burnt, you can slightly open the oven doors. For cakes, it is better to take a shape of 21-22 cm.

5. Stage

For cream, mix sugar, yolks, vanilla sugar and milk. Simmer constantly stirring for about 5 minutes until slightly thickened. Then cool a little. Beat the butter and gradually pour the milk mixture in a thin stream. Beat until lush and add cognac. Mix half the cream with cocoa.

1. Stage. Kiev cake: For cream, mix sugar, yolks, vanilla sugar and milk. Simmer constantly stirring for about 5 minutes until slightly thickened. Then cool a little. Beat the butter and gradually pour the milk mixture in a thin stream. Beat until lush and add cognac. Mix half the cream with cocoa.

6. Stage

Coat the cakes with white cream, and with chocolate, coat the top and sides. Sprinkle the sides of the cake with chopped nuts. Decorate and refrigerate if desired.